Gnocchi Fish Pie
40 mins
Ingredients
- 800g gnocchi
- 500ml semi-skimmed milk
- 30g light pesto
- 45g parmesan or hard cheese, finely grated
- salt and pepper
- 300g frozen peas
- 1 squeeze lemon juice
- 400g frozen fish pie mix, or a mix of diced salmon, cod and smoked haddock
- 2 tsp olive oil
- 200g green beans, trimmed
Method
Preheat the oven to 200ºC. Place half of the gnocchi in a blender with the milk, pesto and half of the parmesan. Blend until smooth then generously season with salt and pepper.
Place a large, shallow casserole dish over a medium heat. Add the peas, letting them defrost for a few minutes. Squeeze over the lemon juice and add in the fish.
Pour the blended sauce over the fish and stir everything together. Top with the rest of the gnocchi, the remaining parmesan and drizzle over the oil. Cook for 25 minutes or until golden and hot.
During the last few minutes of cooking boil the green beans then serve them with the pie.
Tips
This will keep well in the fridge for 3-4 days so you can get ahead on some meal prep. Simply reheat in the microwave until piping hot.